This Thai Red Curry Chicken is full of flavor, simple to prepare at home, and lighter than takeout. Tender chicken and vegetables simmer in a creamy coconut red curry sauce for a one‑pot, 30‑minute dinner that’s perfect for busy weeknights.
Many authentic Thai red curry recipes call for ingredients like kaffir lime leaves and fresh lemongrass that can be difficult to find. This version uses pantry staples and easily sourced ingredients while still delivering bright, layered flavor. If you do have access to fresh Thai ingredients, you can incorporate them as noted below, but the recipe works beautifully as written.
How to Make Easy Thai Red Curry Chicken
- Heat 2 tablespoons coconut oil (or another neutral cooking oil) in a large skillet over medium-high heat. When the oil is hot, add 1 cup finely diced onion and ½ teaspoon salt. Cook until the onions soften, about 2–3 minutes, stirring frequently.
- Stir in 4–6 tablespoons Thai red curry paste (adjust to taste), 4 minced large garlic cloves, 1 teaspoon ground ginger (or 1 tbsp fresh grated ginger), and 1 teaspoon ground coriander. Cook about 1 minute, until the spices are fragrant.
- Add one 14-ounce can of full-fat unsweetened coconut milk, 1 tablespoon brown sugar (or to taste), 1 tablespoon fish sauce (or soy sauce), and 1½ pounds thinly sliced boneless, skinless chicken breast or thighs. Stir to combine and bring to a gentle simmer.
- Reduce heat to medium and simmer uncovered for 7 minutes, stirring occasionally.
- Add 1 cup shredded or julienned carrots and 1 cup sliced red bell pepper. Continue to simmer 5–7 minutes, until the chicken is cooked through and the sauce has slightly thickened.
- Remove from heat and stir in the zest of 1 lime, half the lime juice, and half of ¼ cup chopped fresh cilantro. Taste and adjust seasoning: add more lime juice, salt, brown sugar, or extra curry paste as needed.
- Garnish with the remaining cilantro and serve hot.
Recipe Notes
Choosing Curry Paste and Adjusting Heat
Different brands of red curry paste vary in sweetness and heat. Start with 4 tablespoons and increase if you prefer more spice. If the curry ends up too spicy, a little extra brown sugar or additional coconut milk will mellow the heat.
- If you prefer milder curry, use less paste and start with 1 teaspoon brown sugar.
- To boost heat with a milder paste, add a pinch of cayenne pepper or extra curry paste to taste.
Fish Sauce Substitute
If you don’t have fish sauce, substitute an equal amount of soy sauce. Fish sauce adds umami and saltiness, but soy sauce is a convenient alternative.
Lime, Kaffir Leaves & Lemongrass Options
Lime zest and juice add bright citrus notes that help approximate the aroma of kaffir lime leaves and lemongrass. If you can source authentic ingredients:
- Use 6 kaffir lime leaves in place of lime juice—add with the coconut milk and remove before serving.
- Use 2 teaspoons finely minced fresh lemongrass or 1 tablespoon lemongrass paste in place of lime zest—add with the coconut milk.
Sauce Thickness
This curry thickens slightly as it cools. For a thinner, more soup-like consistency similar to some restaurant versions, add ½ cup (or more) chicken broth when you add the coconut milk.
Slow Cooker Instructions
- Sauté onions and spices in a pan (steps 1–2). Add a bit of coconut milk to deglaze the pan and transfer everything to the slow cooker.
- Add the remaining coconut milk, chicken, curry paste, brown sugar, fish sauce/soy sauce, and vegetables (reserve lime and cilantro for the end).
- Cook on High for 2–3 hours or Low for 4–5 hours. Stir in lime zest, half the lime juice, and half the cilantro at the end. Adjust seasoning, then top with the remaining cilantro before serving.
- For crisper bell peppers, add them during the last 30 minutes. To thicken, stir in a cornstarch slurry (2–3 tsp cornstarch mixed with 2 tbsp water) and cook 10–15 minutes on High.
Ingredients
- 2 tbsp coconut oil (or other cooking oil)
- 1 cup onion, finely diced (white or yellow)
- ½ tsp salt, or to taste
- 4 large garlic cloves, minced (about 2 tbsp)
- 1 tsp ground ginger (or 1 tbsp fresh)
- 1 tsp ground coriander
- 4–6 tbsp Thai red curry paste, or to taste
- 1 (14-oz) can full-fat unsweetened coconut milk
- 1 tbsp brown sugar, or to taste
- 1½ lb boneless skinless chicken breast or thighs, thinly sliced
- 1 tbsp fish sauce or soy sauce
- 1 cup carrots, shredded or julienned
- 1 cup red bell pepper, sliced
- 1 lime, zest and juice
- ¼ cup fresh cilantro, chopped and divided (or Thai basil)
Instructions
- Heat oil in a large skillet over medium-high heat. Add onions and salt and cook until softened, 2–3 minutes.
- Add curry paste, garlic, ginger, and coriander. Cook until fragrant, about 1 minute.
- Stir in coconut milk, brown sugar, fish sauce, and chicken. Bring to a simmer, reduce heat to medium, and simmer uncovered for 7 minutes.
- Add carrots and bell pepper and simmer 5–7 more minutes until chicken is cooked and sauce slightly thickens.
- Remove from heat and stir in lime zest, half the lime juice, and half the cilantro. Taste and adjust seasoning with more lime, salt, sugar, or curry paste as desired.
- Garnish with remaining cilantro and serve over jasmine rice, noodles, or with bread.
How to serve: This curry is excellent over jasmine rice, with cauliflower rice for a lower‑carb option, or even with warm flatbread. Leftovers keep well and reheat gently on the stove or in the microwave.
Nutrition & Yield
Makes about 4–5 servings. Approximate nutrition per 1 cup serving (using chicken breast): 360 kcal, 11.5 g carbohydrates, 29.7 g protein, 19.8 g fat. Nutrition will vary based on specific ingredients used.
Enjoy this easy, flavor-packed Thai Red Curry Chicken any night of the week—quick to prepare and adaptable to the ingredients you have on hand.